JP2003135000A - Method for manufacturing flavor of fresh spice vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a flavor having the taste of a fresh spice vegetable in high yield. SOLUTION: This method for manufacturing the flavor of fresh spice vegetable comprises obtaining vegetable juice from the spice vegetable, adding an oil-and-fat to the vegetable juice and treating it for extraction with the oil- and-fat and collecting the oil layer.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a fresh flavored vegetable flavor, and more specifically, after obtaining vegetable juice from flavored vegetables, oils and fats are added to the vegetable juice for extraction to extract an oil layer portion. The present invention relates to a method for producing a fresh flavored vegetable flavor characterized by being collected.

[0002]

2. Description of the Related Art Oil obtained by adsorbing or transferring the flavor component of flavored vegetables such as long onions, onions, ginger and garlic, mainly by using animal and vegetable oils and fats, by subjecting it to heat extraction and the like. These are called seasoning oils, flavor oils, flavor oils, seasoning oils, flavor oils, etc., and are widely used as food seasoning, aromatizing, flavoring, etc. in various food processing processes.

Various proposals have hitherto been made as a method for producing flavor oils, for example, a method in which raw vegetables having a water content of 60% or more are heated together with vegetable oils and fats, and an oil layer is collected (Japanese Patent Publication No. Sho 5).
9-4972), multi-stage extraction method (Japanese Patent Publication No. 1-39732), heat treatment under pressure (Japanese Patent Publication No. 5-81214), dried or semi-dried vegetables having a water content of 30% or less. Method (Patent No. 28577)
No. 86), a method of extracting vegetables with oil after heat treatment (Japanese Patent Laid-Open No. 10-262561) and the like are proposed.

[0004]

The above-mentioned conventionally proposed methods for producing flavor oils are all methods for directly extracting vegetables with animal and vegetable oils and fats, and cutting or crushing vegetables in order to improve extraction efficiency. However, there has been a problem that during the extraction with oils and fats, off-flavor occurs due to decomposition and browning due to enzymes contained in vegetables, which impairs fresh aroma. Also, when stirring and extracting to improve the extraction efficiency of flavor components of vegetables, the added animal and vegetable oils and fats adhere to vegetable tissues or form emulsions, which lowers the product yield and separates the oil layer part. It took a long time to do so, and as a result, there was a defect that the flavor was deteriorated.

Therefore, it is an object of the present invention to provide a method for producing a flavored vegetable flavor having a fresh aroma and a high product yield.

[0006]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventors obtained vegetable juice from flavored vegetables and then extracted the vegetable juice with oils and fats. It was found that a flavored vegetable flavor having a fresh flavored vegetable flavor and a high product yield can be obtained by doing so, and completed the present invention.

Thus, according to the present invention, a method for producing a flavored vegetable flavor characterized in that after obtaining vegetable juice from flavored vegetables, oils and fats are added to the vegetable juice for extraction, and the oil layer portion is collected. Will be provided.

The present invention also provides a method for producing the above-mentioned flavored vegetable flavor, which is obtained by treating at least one enzyme selected from cellulase, hemicellulase and pectinase when obtaining vegetable juice from flavored vegetables.

The present invention further provides the above-mentioned method for producing a flavored vegetable flavor, which comprises obtaining vegetable juice from a flavored vegetable in the presence of salt and / or vitamin C.

The present invention will be described in more detail below.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The flavored vegetables used in the present invention are not particularly limited, and a wide variety of vegetables can be used, and examples thereof include cabbage, spinach, lettuce, shungiku, komatsuna, mustard, perilla, agar, Leafy vegetables such as asparagus, chive, parsley, honeywort; Root vegetables such as ginger, garlic, carrot, radish, turnip, burdock and wasabi; Vegetables; cucumber, pumpkin, tomato, eggplant, bell pepper,
Fruits such as peppers can be mentioned,
One or more of these flavored vegetables can be used.

The step of obtaining vegetable juice from the above-mentioned flavored vegetables, which is the first step of the present invention, will be described in detail.

After washing the above-mentioned flavored vegetables and removing unnecessary portions, for example, a food cutter, a mixer, a juicer,
Cut or grind using an appropriate device such as a kneader or a mill. In the case of flavored vegetables having a low water content, water can be added to enhance the juice extraction efficiency of juice. The blending amount of water varies depending on the type of the flavored vegetables, but for example, the range of about 1 to about 10 parts by weight of water can be exemplified with respect to 1 part by weight of the flavored vegetables.

When cutting or grinding the flavored vegetables and / or
Alternatively, after cutting or grinding, treatment with at least one enzyme selected from cellulase, hemicellulase and pectinase enhances juice extraction efficiency, which is preferable. Examples of such cellulase include cellulase T "Amano" (trade name of cellulase manufactured by Amano Pharmaceutical Co., Ltd.)
And the like. Examples of hemicellulases include:
Examples thereof include hemicellulase “Amano” (trade name of hemicellulase manufactured by Amano Pharmaceutical Co., Ltd.), and examples of pectinase include Sucrase N (trade name of pectinase manufactured by Sankyo Co., Ltd.). These enzymes can be used alone or in combination of two or more kinds. The amount of the enzyme used varies depending on the type of the flavored vegetable and the titer of the enzyme, but for example, about 0.01 based on the weight of the flavored vegetable.
Can range from about 1.0% by weight. The enzyme treatment conditions vary depending on the type of flavored vegetables and the type of enzyme, but are, for example, about 6 to 6 at a temperature range of about 25 to about 60 ° C.
A method of treating under static or stirring conditions for 0 minutes to about 15 hours can be exemplified.

Further, in the present invention, salt and / or vitamin C is mixed when cutting or grinding flavored vegetables and / or after cutting or grinding to prevent deterioration such as browning and deterioration of flavor. It is preferable because it can The amount of added salt varies depending on the type of the flavored vegetable, but can be, for example, in the range of about 1.0 to about 20% by weight based on the weight of the flavored vegetable, and the amount of vitamin C added can be about 0. It can be exemplified within the range of 1 to about 5% by weight. These salt and / or vitamin C can also be added to the flavored vegetables in the form of an aqueous solution.

The cut or ground product of the flavored vegetables treated as described above can be separated by using an appropriate separation means such as centrifugation, filtration, or pressing to obtain a vegetable juice.

In the present invention, a flavored vegetable flavor can be obtained by adding oils and fats to the vegetable juice obtained as described above for extraction and collecting the oil layer portion.

The oils and fats are not particularly limited, but for example, vegetable oils and fats such as soybean oil, rice oil, sesame oil, peanut oil, corn oil, rapeseed oil, coconut oil, palm oil and hardened oils thereof; beef tallow, pork Fats, animal oils and fats such as chicken oil and hardened oils thereof; medium-chain fatty acid triglycerides (M
CT) and the like, and these can be used alone or 2
They can be used in combination of one or more species. The amount of oils and fats used in the vegetable juice varies depending on the desired strength of the flavored vegetable flavor, but for example, vegetable juice 10
The range of about 0.1 to about 5 parts by weight of fats and oils can be illustrated with respect to 0 parts by weight.

The extraction conditions are not particularly limited. For example, the flavor of the flavored vegetables can be efficiently extracted by stirring and extracting in the temperature range of room temperature to about 40 ° C. for about 10 minutes to about 5 hours. After the extraction, for example, a suitable flavoring means such as centrifugation or decanting is employed for separation and dehydration, whereby a clear flavored vegetable flavor can be obtained. Further, the strength of the flavored vegetable flavor can be enhanced by further adding and extracting the above-mentioned vegetable juice to the oil layer portion thus obtained.

The flavored vegetable flavor obtained according to the present invention includes, for example, seasonings such as flavor seasonings, sauces, dressings and liquid seasonings; soups; cooked foods; side dishes;
It can be used in a wide range of fields such as snacks and delicacies. The blending amount of these foods or seasonings may be, for example, 0.01 to 10% by weight, preferably 0.05 to 5% by weight.

Next, the present invention will be described more specifically with reference to examples.

[0022]

Example 1 To 200 g of ginger, 200 g of 10% by weight saline was added and pulverized with a mixer. The obtained pulverized product was subjected to solid-liquid separation by centrifugation to obtain 320 g of ginger juice. 100 g of rice salad oil was added to the obtained ginger juice, and the mixture was stirred and extracted at room temperature for 1 hour. After extraction, the mixture was allowed to stand, the oil layer portion was decanted and then dehydrated to obtain 80 g of a clear ginger flavor (Product 1 of the present invention).

Comparative Example 1 200 g of the same ginger as used in Example 1 was crushed with a mixer to obtain a crushed ginger product. 100 g of rice salad oil was added to the crushed ginger product, and the mixture was stirred and extracted at room temperature for 1 hour. Then solid-liquid separation by centrifugation,
An extract was obtained. Since the extract was in the form of an emulsion, the standing time was extended from that of Example 1, the separated oil layer was decanted and dehydrated to obtain 50 g of clear ginger flavor (Comparative Product 1). (Sensory evaluation) The ginger flavor obtained in Example 1 (invention product 1) and the ginger flavor obtained in Comparative Example 1 (comparative product 1) were sensory evaluated by 10 well-trained professional panelists. . As a result, all 10 persons, the ginger flavor of the present invention product 1 had a fresh ginger flavor, whereas the ginger flavor of the comparative product 1 lacked a fresh feeling and had a deteriorated ginger flavor. I evaluated that there is.

Example 2 2000 g of water was added to 300 g of blue perilla and crushed with a mixer. 0.6 g of Cellulase T "Amano" was added to the obtained pulverized product, and enzymatic decomposition was performed while stirring at 40 ° C. for 3 hours. Then, the enzymatic decomposition product was subjected to solid-liquid separation by centrifugation to obtain 1900 g of perilla juice. 200 g of ODO (manufactured by Nisshin Oil Co., Ltd., trade name of medium-chain fatty acid triglyceride) was added to the obtained perilla juice, and the mixture was stirred and extracted at room temperature for 2 hours. After extraction, let stand still, decant the oil layer, dehydrate and clear perilla flavor 170g
Was obtained (invention product 2).

Comparative Example 2 300 g of the same blue perilla as used in Example 2 was pulverized with a mixer to obtain a perilla pulverized product. ODO2 on this crushed product
00 g was added, and the mixture was extracted with stirring at room temperature for 2 hours.
Then, solid-liquid separation was performed by centrifugation to obtain an extract. Since the state of the extract liquid formed an emulsion, the standing time was extended as compared with Example 2, and the separated oil layer was decanted and separated.
It was dehydrated to obtain 100 g of a clear perilla flavor (Comparative product 2). (Sensory Evaluation) With respect to the perilla flavor obtained in Example 2 (invention product 2) and the perilla flavor obtained in Comparative Example 2 (comparative product 2), sensory evaluation was performed in the same manner as in Example 1. As a result, all 10 persons had the perfume flavor of the present invention product 2 having a fresh perilla flavor, whereas the perilla flavor of the comparative product 2 had only a blue odor and lacked the perfume flavor. It was evaluated as having a delicious flavor.

Example 3 600 g of 0.3% vitamin C aqueous solution to 600 g of onion
Was added and crushed with a mixer. The obtained pulverized product was subjected to solid-liquid separation by centrifugation to obtain 960 g of onion juice. 200 g of corn salad oil in the obtained onion juice
g was added, and the mixture was extracted with stirring at room temperature for 1 hour. After the extraction, the mixture was allowed to stand, the oil layer portion was decanted and then dehydrated to obtain 180 g of a clear onion flavor (Product 3 of the present invention).

Comparative Example 3 600 g of the same onion as used in Example 3 was crushed with a mixer to obtain a crushed onion. 200 g of corn salad oil was added to this pulverized product, and the mixture was extracted with stirring at room temperature for 1 hour. Then, solid-liquid separation was performed by centrifugation to obtain an extract. Since the state of the extract liquid formed an emulsion, the standing time was extended as compared with Example 3, and the separated oil layer was decanted and then dehydrated to give a clear onion flavor 1.
00g was obtained (Comparative product 3). (Sensory Evaluation) The onion flavor obtained in Example 3 (invention product 3) and the onion flavor obtained in Comparative Example 3 (comparative product 3) were subjected to the same sensory evaluation as in Example 1. As a result, all 10 persons, the onion flavor of the product 3 of the present invention has a fresh onion flavor, whereas the onion flavor of the comparative product 3 lacks the freshness and has a deteriorated onion flavor. I evaluated that there is.

[0028]

According to the present invention, it is possible to obtain a flavored vegetable flavor having a fresh flavored vegetable flavor and a high product yield.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yasuhiro Unno             4-14-14 Nihonbashihonmachi, Chuo-ku, Tokyo             Hasegawa Fragrance Co., Ltd. Flavor Research Center F-term (reference) 4B017 LG07 LK01 LK16 LK23 LP01                       LP06                 4B026 DL06 DP10                 4B047 LB03 LB06 LE02 LG10 LG39                       LP01 LP18

Claims (3)

[Claims] 1. A method for producing a flavored vegetable flavor, comprising obtaining vegetable juice from a flavored vegetable, adding oils and fats to the vegetable juice for extraction, and collecting an oil layer portion. 2. The method according to claim 1, wherein the vegetable juice is treated with at least one enzyme selected from cellulase, hemicellulase and pectinase when obtaining vegetable juice from flavored vegetables. 3. The method according to claim 1 or 2, wherein vegetable juice is obtained from the flavored vegetables in the presence of salt and / or vitamin C.